Main Dishes 10 August 2015

Heart Healthy Dinners

Hearty Chicken & Vegetable Chowder
Easy Chicken Shepard's Pie
Santa Fe Chicken Saute

(Family Features) With risk factors for heart disease on the rise, it has never been more important to incorporate heart-healthy meals into your family’s diet.

According to recent statistics, heart disease is the leading cause of death among women in the U.S. With this in mind, Campbell Soup Company is on a mission to help women care for their hearts. With a diverse portfolio of foods that balance great taste and nutritional value, Campbell offers nearly 100 options that meet the criteria for the American Heart Association’s® Heart-Check mark.
Caring for your heart starts in the kitchen

Creating balanced meals for the family doesn’t have to be difficult. In addition to offering heart-healthy foods, Campbell works with its culinary staff, nutrition team and trained chefs to create healthy recipes. This recipe for Sante Fe Chicken Saute is a simple, one-skillet dish that combines lean chicken breast, black beans and corn with a spicy picante kick. Or, try this recipe for Hearty Chicken and Vegetable Chowder, which features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup. And no one can resist comforting Easy Chicken Shepard’s Pie. For more easy-to-prepare and heart-healthy recipes and for nutrition information, visit www.campbellskitchen.com.
Seven steps towards a healthier heart

A strong heart starts with a healthy diet and lifestyle. According to the American Heart Association, following these seven health and behavior factors can make a huge difference in your heart’s health. For more heart-healthy tips, visit www.heart.org.

  1. Don’t smoke.
  2. Maintain a healthy weight.
  3. Engage in regular physical activity.
  4. Eat a healthy diet.
  5. Manage blood pressure.
  6. Take charge of cholesterol.
  7. Keep blood sugar, or glucose, at healthy levels.

Hearty Chicken and Vegetable Chowder

Hearty Chicken & Vegetable Chowder

Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, minced (about 1 cup)
  • 1 clove garlic, minced
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Celery Soup
  • 1 cup nonfat milk
  • 1 cup water
  • 2 medium red potatoes, diced (about 2 cups)
  • 1 large zucchini, diced (about 1 1/2 cups)
  • 1 cup whole kernel corn
  • 2 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
Preparation
  1. Heat oil in 4-quart saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally.
  2. Stir in soup, milk and water and heat to a boil. Stir in potatoes, zucchini and corn. Reduce heat to medium-low.
  3. Cook for 35 minutes or until potatoes are tender, stirring occasionally. Stir in chicken and parsley and cook until mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour

Serves

6 servings

Easy Chicken Shepards Pie

Easy Chicken Shepard's Pie

Ingredients
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
  • 1 1/4 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning, crushed
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 1/4 cup shredded 2% milk Cheddar cheese
Preparation
  1. Heat oven to 350°F.
  2. Stir soup and 1/4 cup water in large bowl.
  3. Season chicken with 1/2 teaspoon black pepper, onion powder and poultry seasoning.
  4. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Add chicken and vegetables to soup mixture and stir to coat.
  5. Spoon chicken mixture into 2-quart round casserole.
  6. Microwave remaining water in microwavable bowl on HIGH for 1 to 2 minutes or until hot. Add potato flakes and stir until water is absorbed. Stir in milk and remaining black pepper. Loosely cover and microwave on HIGH for 2 minutes or until mixture is hot.
  7. Spread potato mixture over chicken mixture. Sprinkle with cheese. Bake for 40 minutes or until chicken mixture is hot and bubbling.
Preparation Time

15 minutes

Total Time

1 hour 10 minutes

Serves

4 servings

Santa Fe Chicken Saute

Santa Fe Chicken Saute

Ingredients
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 3/4 pounds skinless, boneless chicken breast halves
  • 1 teaspoon minced garlic
  • 4 green onions, minced (about 1/2 cup)
  • 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/2 cup water
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 cup whole kernel corn
  • 2 tablespoons chopped fresh cilantro leaves
Preparation
  1. Stir chili powder and cumin in small bowl. Season chicken with chili powder mixture.
  2. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook for 6 minutes or until browned on both sides. Add garlic and onions and cook; stir for 1 minute.
  3. Stir in soup, picante sauce and water and heat to a boil. Reduce heat to medium-low. Add beans and corn. Cover and cook for 15 minutes or until chicken is cooked through.
  4. Sprinkle with cilantro.
Preparation Time

15 minutes

Total Time

35 minutes

Serves

6 servings

Source

Campbell Soup Company

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Ethnic 10 August 2015

Chicken Enchiladas

Ingredients
  • 1 10 3/4-ounce can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken or turkey
  • 1 4-ounce can chopped green chilies
  • 8 8-inch flour tortillas, warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Preparation
  1. Stir soup and sour cream in small bowl.
  2. Heat butter in 2-quart saucepan over medium heat. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
  3. Spread 1/2 cup soup mixture in an 11- by 8-inch (2-quart) shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up tortillas and place seam-side down in baking dish. Spoon remaining soup mixture over filled tortillas. Top with cheese.
  4. Bake at 350°F for 25 minutes or until enchiladas are hot and bubbly.
Preparation Time

20 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Classic Tuna Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (regular or 98% fat free)
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 tablespoons chopped pimiento (optional)
  • 2 cans (about 6 ounces each) tuna, drained and flaked
  • 2 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted
Preparation
  1. MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart casserole.
  2. BAKE at 400°F for 20 minutes.
  3. STIR. Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Serves 4

Source

Campbell's Red and White Soups

One Dish Meals 07 August 2015

Country Chicken Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1 can (10 3/4 ounces)Campbell's Condensed Cream of Potato Soup
  • 1 cup milk
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked cut-up vegetables*
  • 2 cups cubed cooked chicken or turkey
  • 4 cups prepared Pepperidge Farm Herb Seasoned Stuffing
Preparation
  1. Stir soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish. Top with stuffing.
  2. Bake at 400°F 25 minutes or until stuffing is golden brown.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 5 servings

Notes, Tips & Suggestions

Use a combination of cut green beans and sliced carrots.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Tuna Noodle Casserole

Tuna Noodle Casserole is a timeless and dependable dish that continues to be a crowd pleaser year after year. This classic casserole offers your family the delicious, homestyle taste they crave in just a few simple steps.

Ingredients
  • 1 10 3/4-ounce can Campbell's Cream of Mushroom Soup (Regular or 98 % Fat Free)
  • 1/2 cup milk
  • 1 cup cooked peas
  • 2 cans (about 6 ounces each) tuna, drained
  • 2 cups hot cooked medium egg noodles
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
Preparation
  1. Stir soup, milk, peas, tuna and noodles in 1 1/2-quart casserole.
  2. Bake at 400°F for 20 minutes or until hot. Stir.
  3. Mix bread crumbs with butter and sprinkle on top. Bake for 5 minutes more.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

For a cheese topping instead of buttered breadcrumbs, sprinkle 1/2 cup shredded Cheddar cheese over casserole.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Easy Chicken Pot Pie

Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust. Serve with a mixed green salad, and for dessert, offer ice cream and Pepperidge Farm cookies.

Ingredients
  • 1 (10 3/4-ounce) can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 package (about 9 ounces) frozen mixed vegetables, thawed
  • 1 cup cubed cooked chicken or turkey
  • 1/2 cup milk
  • 1 egg
  • 1 cup all-purpose baking mix
Preparation
  1. Preheat oven to 400°F. Mix soup, vegetables and chicken in 9-inch pie plate.
  2. Mix milk, egg and baking mix; pour over chicken mixture. Bake 30 minutes or until golden.
Preparation Time

10 minutes

Bake Time

30 minutes

Serves

Serves 4

Notes, Tips & Suggestions

Tip: As a variation, substitute Campbell's Cream of Chicken with Herbs Soup.

Source

Campbell's

One Dish Meals 07 August 2015

Hearty Chicken & Noodle Casserole

Ingredients
  • 1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  • 1/2 cup milk
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preparation
  1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole dish.
  2. Bake at 400°F 25 minutes or until vegetables are tender. Stir chicken mixture. Top with Cheddar cheese.
Preparation Time

10 minutes

Bake Time

25 minutes

Serves

Makes 4 servings

Notes, Tips & Suggestions

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for egg noodles.

Source

Campbell's Cooking Soups

One Dish Meals 07 August 2015

Cheesy Chicken and Rice Casserole

Always a favorite, Cheesy Chicken and Rice Casserole is a meal that can be easily customized from Mexican to Italian, just by switching the cheese!

Ingredients
  • 1 10 3/4-ounce can Campbell's Cream of Chicken Soup (Regular or 98 % Fat Free)
  • 1 1/3 cups water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/2 teaspoon onion powder
  • 2 cups fresh or frozen vegetables
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup shredded Cheddar cheese
Preparation
  1. Stir soup, water, rice, onion powder and vegetables in 12- by 8-inch shallow baking dish.
  2. Top with chicken. Season chicken as desired. Cover.
  3. Bake at 375°F for 45 minutes or until chicken and rice are done. Top with cheese.
Preparation Time

5 minutes

Bake Time

45 minutes

Serves

Makes: 4 servings

Notes, Tips & Suggestions

Italian: In place of onion powder and pepper, use 1 teaspoon Italian seasoning. Substitute 1/3 cup shredded Parmesan cheese for Cheddar.

Mexican: In place of onion powder and pepper, use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Source

Campbell's Cooking Soups

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